Pollo a La Naranja (Chicken in Orange Sauce) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food Ingredients:
4 boneless skinless chicken breasts (filleted) |
salt and pepper |
1/4 cup olive oil |
2 carrots, diced |
1 onion, diced |
1 teaspoon sugar |
3 oranges, juice of |
1 lime, juice of |
1/2 cup white wine |
orange slice (to garnish) (optional) |
Directions:
1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large, deep frying pan with a heavy bottom.
3. Fry chicken breasts, turning so that they brown on both sides.
4. Remove from pan and set aside.
5. Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
6. Add the juices and the white wine.
7. Reduce the sauce a bit by simmering for a few minutes.
8. Pour the Sauce into a food processor or blender and puree.
9. Return the sauce to the frying pan.
10. Salt and pepper to taste.
11. Note: If you prefer a chunky sauce, you do not have to puree.
12. Return the chicken to the frying pan of sauce.
13. Cover and simmer for 10-15 minutes.
14. Place chicken on plates, spooning sauce over each piece.
15. Garnish with orange slices. Serve with rice and bread.
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